From Grocery to Plate

Published on by Tiphaine Bisson - updated on - Actualité

At the chefs’ table, exhibitors’ products are placed centre stage in recipes specially concocted for Gourmet Selection. 

DISCOVER THE PRODUCTS OF OUR EXHIBITORS IN A NEW WAY

The special feature “From Grocery to Plate” will run for the two days of the show, displaying the practical applications of products offered by the trade fair’s exhibitors. A real kitchen is built on site to give free rein to our chefs and allow them to make products stand out in original recipes.

It is the perfect opportunity for you, delicatessen owners, specialist retailers, hospitality and catering professionals and chefs to discover at a glance and in a single venue all the new products that you can’t afford to miss in the aisles of the exhibition.

You can thus explore all the possible uses of the products, the combinations to consider, which you can then pass on to your customers in the shop or applied in your restaurants. In other words: how to transfer products… from grocery to plate!

  

ANOTHER PERSPECTIVE WITH COOKERY WORKSHOPS AND DEMONSTRATIONS

The 2022 edition will once again feature an exciting programme of workshops and demonstrations. We will be welcoming renowned chefs to our kitchen!

Brice Laurent Dubois

Brice Laurent Dubois
At 31 years old, he started at the Lycée hôtelier du Gosier and at the Lycée de la Rochelle. The young chef has already worked at Concorde Lafayette, Novotel Tour Eiffel and Cap Est Lagoon Resort in Martinique. Today, Brice Laurent Dubois evolves between Martinique and Paris.
His cuisine is multi-faceted, inspired by both traditional "doudous" dishes and the cookbooks of renowned chefs.
His cuisine is known as Creole gastronomy because he is always looking for the beautiful by highlighting the flavors of our regions.
He draws his imagination from his grandmother's advice, from the reviews of precursors such as Marcel Ravin, Thierry Marx, and from his family members in the culinary field such as Claire-Marie Dubois.

Nastasia Lyard 
Nastasia Lyard

Nastasia began her career at a delicatessen. For three years, she worked alongside Christophe Leautey, the brother of Catherine Verot (Maison Verot). She then joined the Hotel Le Bristol where Eric Frechon passed on his knowledge: the basics, seasoning, and rigor. She followed Yanick Alléno at the Pavillon Ledoyen and then at the Terroir Parisien. Called to Alain Ducasse's Spoon as Sous-Cheffe, she did not stay long because Gilles Goujon entrusted her with the opening of his Parisian restaurant Astair, as Chef. In 2020, M6 contacts her to participate in Top Chef. Gilles Goujon pushed her to participate in the show. Last woman in the running, she is very proud to represent women in the kitchen, too few in number. Private chef for high-end clients and prestigious brands such as American Express, Nastasia is also a consultant chef. As a content creator, she creates recipes for social networks, websites and magazines. A trained sauce maker, Nastasia's cuisine is multicultural. Her love of meat products combined with the inspiration of her travels in Asia make each of her dishes an incredible culinary experience.

Julien Serri 
Julien SerriCrédit photo : Malou

Born in a family where Italian culture reigns, he learned the art of pizza from Maestro Luigi Smine who passed on his knowledge and love of pizza. He then opened an establishment in Spain on the Valencian coast. In 2015, he returned to France to perfect his cooking skills and obtained the CAP in cooking at the Lycée hôtelier de Chamalières (63) with honors. He created his own business as a home chef specialized in Italian cuisine in the Puy de Dôme. At the same time, he became a member of the Association of French Pizzerias and the French Federation of Pizzaïolos. He develops his company Nonna Lucia by offering quality traininǵ to pizza professionals who wish to improve their culinary know-how. Member of the Toques Françaises, the National Academy of Cuisine, the Culinary College of France and the Slow food association, he militates to give back its letters of nobility to the pizza by using quality products.

Thibaut Spiwack
Thibaut SpiwackCrédit photo : JLCarli

Creative and committed, Chef Thibaut Spiwack offers a bold and responsible gastronomic cuisine. This approach leads him to meticulously choose the ingredients of his dishes (seasonal and local products, respect for animal welfare, etc.) but also to watch over the working conditions of his teams and the environmental impact of his restaurant. Between tradition and innovation, rigor and fantasy, Thibaut Spiwack has perfected his style by working with great chefs and traveling around the world. At only 20 years old, he joined the Four Seasons George V Paris. He then moved to London to work alongside Chef Pascal Proyart (Sheraton Park Tower - One-O-One restaurant) before returning to Paris to work at Alain Senderens/Lucas Carton's restaurant under the direction of Chef Jérôme Banctel. He pursued his dream in Australia, South-East Asia, Norway and Latin America, to discover new techniques and new inspirations. Back in France, Thibaut Spiwack joins the kitchens of Alain Ducasse's Jules Verne, at the Eiffel Tower as sous-chef de cuisine. In 2015, he took his first position as Chef at the restaurant of the Hôtel Particulier Montmartre, Le Mandragore, where he gave free rein to his desires and tested his creations with an informed clientele. Three years later, he decided to take flight and open his own restaurant, ANONA.

They will host the 2022 edition :

Vincent Ferniot

Le journaliste gastronomique Vincent Ferniot

A gourmet food journalist of many talents, Vincent Ferniot will be doing us the honour hosting the workshops organised on Monday 13 September.

The author of four cookery books, and a personality whose popularity dates back to the days of his Chronique Gourmande spot on morning show Télématin (France 2) and the midday programme Midi en France (France 3), Vincent Ferniot spent several years touring the French regions in search of the very best in local produce and authentic savoir-faire.
Today a presenter at Sud Radio, he has an insatiable sense of curiosity and is a confirmed authority on specialities of the terroir, regional recipes and good addresses. With this vivid passion for good food, he is also close to the world of chefs and has been instrumental over the past 20 years in the organisation of the world famous Bocuse d’Or competition.

 

Stéphanie Guillemette

La cheffe végétarienne Stéphanie Guillemette©Stéphanie Guillemette

Stéphanie Guillemette is a vegetarian chef and former food critic based in Paris. After studying digital marketing, she chose to devote herself to her true passion: cooking.

Whether in a restaurant kitchen or in a private home, her recipes are healthy, tasty and colourful, just like her social media feeds on which where she shares her creations. Stéphanie cooks, but also likes to share her passion with other chefs, restaurant owners and producers who inspire her day by day.